Creamy Chicken with a Kick
Spicy Chicken in Cream Sauce
My very best friend gave me these cookbooks by Susan Branch. As I always do when I get a new cookbook, I make a quick pass and put little tabs on each recipe that I would like to try. By the time I got through the first book, it probably would have made more sense to put a tab on the recipes I didn’t want to try. I had tabs on almost every page!! My first experiment was this chicken in cream sauce with a bit of a more kick than expected. Is there a big difference between 1 teaspoon and 1 tablespoon of cayenne? Yes!!! Not only did I use more like 1 tablespoon, but I only used two breasts, not two pounds!!! YIKES!!! The pears at the end seem a bit odd, but for our dish (with the extra cayenne), they were a welcome coolness to the senses.
2 pounds skinless and bonesless chicken thighs and/or breasts
1 teaspoon dried tyhme
1 teaspoon cayenne pepper
4 tablespoons butter (divided)
3 cups sliced mushrooms
1/3 cup minced shallots
1 1/2 cup chicken broth
1 cup dry white wine
1 cup heavy cream
salt and pepper to taste
3 pears – peeled and diced
Wash and cut chicken into 1 inch pieces. Sprinkle with thyme and cayenne, salt and pepper. If you want it spicier – more cayenne!!!!
Melt 2 tablespoons butter in large skillet. Cook chicken overn medium-high heat for 3-5 minutes. Add mushrooms and cook 3 minutes more. Remove chicken and mushrooms and set aside.
Add remaining 2 tablespoons of butter into skillet and add shallots and cook 2-3 minutes, stirring often.
Add broth and wine to pan. Bring to boil and simmer for 10 minutes, scraping the bottom of the pan to incorporate brown bits.
Add cream, simmer another 5-8 minutes.
Put chicken and mushrooms in skillet and heat through.
Spoon chicken over rice.
Sprinkle with chopped pears.